GEORGINA’ STABLE
Praline pain perdu with berries, p58
at home.
Here are four of my favourite brunch recipes – two savoury and two sweet, so there’s something for everyone. For me brunch will always include eggs, and this is one of my favourite ways to cook them. Strapatsada is traditional Greek-style scrambled eggs with tomatoes. For my version, I slow-roast the tomatoes for added sweetness, which is glorious. Cured salmon is another favourite in my house because the hard work is done in advance. The pastrami lavours will have you feeling like you’re feasting in a New York deli.
For the sweet stuf, I’ve created a tarte tatin inspired by two much-loved breakfast favourites – the good ol’ almond croissant and an apricot danish. You may not see apricots in shops until late May or early June so feel free to use tinned (the recipe will still work perfectly – just pat them dry irst). I had to include apricots because they remind me of my and my son Archie’s birthdays (both at the end of May), when my mum always visits bringing boxes of early Cypriot apricots. And inally, my decadent praline pain perdu – the ultimate brunch dish.
Slow-roasted tomato strapatsada with feta
SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 1½ HOURS
MAKE AHEAD
Roast the tomatoes 1-2 days ahead and keep covered in the fridge. Or pack them into sterilised jars, cover with olive oil and keep chilled for up to a week.
KNOWHOW
Aleppo pepper, also known as pul biber, is Turkish chilli flakes with a mild heat. Buy from Waitrose or souschef.co.uk, or use a few regular chilli flakes.
• 15 mixed tomatoes
• 4 garlic cloves, finely sliced
• 1 tsp dried oregano